Sauerkraut-Kasseler from the Roman pot

Ingredients for 8 servings:

• 1,200 g sauerkraut, fresh
• 900 g floury potatoes
• 1,200 g smoked pork (neck)
• 2 large onions
• 2 large apples (Boskoop)
• 3 large carrots
• 1 small piece(s) of ginger, 2 thumbs in size
• 1 ½ tsp, leveled caraway seeds
• 12 juniper berries
• 250 ml beef stock or broth
• 200 ml crème fraîche
• 3 tsp, heaped mustard, medium hot or hotter
• 135 g horseradish from the jar
• Salt and pepper, black

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 11 hours

Place the Römertopf in a cold water bath for at least 30 minutes. Meanwhile, peel and wash the potatoes, then cut them into 2 cm cubes, as well as the smoked pork. Peel the onions, carrots, and apples, and cut them into small cubes or slices. Prepare a large bowl—about twice the size of the base of the Römertopf—and spread the sauerkraut loosely over the bottom. Evenly distribute the diced potatoes, onions, apples, and carrots over the bowl, then mix well. Peel the ginger and grate it over the bowl. Crush the juniper berries and add them along with the bay leaves, and mix well again. Using a hand mixer, combine the beef stock with the crème fraîche, horseradish, caraway, mustard, salt, and pepper. Then pour the liquid evenly over the cabbage mixture and mix well again. Transfer the mixture to the watered Römertopf and seal the lid. Place the Römertopf on a rack on the bottom shelf of an unheated oven and cook at 180°C (350°F) with fan assist for approximately 3.5 hours. After 3 hours, remove the pot and stir the mixture thoroughly. After 3.5 hours, turn off the oven and leave the Römertopf in the oven for at least another 6 hours. I personally cook the dish in the evening and let it finish cooking in the oven overnight. I find the dish tastes even better reheated.